Wednesday, September 12, 2012

It is no secret that it takes months for me to publish recipes that I took pictures of months ago. I cook often, well almost every day and my blog does not publish daily. But as I go back through my pictures and notes for that meal, sometimes I have to laugh. Like this recipe. Could I have thought to sprinkle some parsley from my garden on the rice? I serve vegetables nightly, sometimes two vegetables but where are the vegetables in the pictures? My family must have been starving that night. You know how it is! We struggle to put food on the table that is not only good tasting but not boring. For me, I get bored easily. I like to switch it up all the time. This chicken happens to be in constant rotation in our house. For one reason, it is easy to make. It takes no time to marinate. You could marinate it while chopping your salad makings or getting rice into the rice cooker (sorry guilty!) but it also tastes good.

Dump chicken in either bowl or Ziploc bag. Salt and pepper. I usually use a bowl so I can season the meat. I find using a bag means I will have to use a plate to season the meat, so I might as well dirty a bowl for them to marinate in. Sprinkle with the Italian seasoning

Squeeze lemon over. Watch for seeds

smash and peel the garlic so you can mince it up

Try to get it nice and small. I was in a hurry. So I guess it doesn't matter that much.

Place garlic over the chicken and mix everything up.

Cover and Chill for at least 20 minutes

Shake off any excess liquid, if any and place on a baking sheet, Roast 400 degrees until completely cooked through